3 qt. popped corn (1/2 c. unpopped)
1 1/2 c. whole almonds (or any nuts)
1 c. sugar
1/2 c. honey
1/2 c. light corn syrup
1 c. peanut butter
1 tsp. vanilla

In a large roasting pan combine popcorn and almonds; keep warm in a 250 degree oven. Butter sides of a heavy 1 1/2 quart saucepan; combine sugar, honey and corn syrup in pan. Bring mixture to boiling; stirring constantly. Boil hard for 2 minutes; remove from heat. Stir in peanut butter and vanilla. Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite-size pieces. Makes 3 quarts.

(Try dry roasted peanuts, cashew nuts or mixed nuts in place of the almonds.)